Classic Orange Nut Bread Recipe
In the vast world of online cookbooks, the Orange Nut Bread recipe remind us of the charm of traditional home baking.
This straightforward recipe, likely inspired by mid-20th-century American kitchens, combines the bright zest of citrus with the
earthy crunch of nuts for a loaf that’s perfect for afternoon tea or holiday gifting.
The ingredients are simple and accessible: one medium orange (juice and peel), a cup of raisins or dates, melted shortening, vanilla,
a beaten egg, flour, baking powder, salt, baking soda, sugar, and chopped nuts. Preheat your oven to 350°F, and you’re ready to start.
The process begins by juicing the orange and topping it off with boiling water to make a full cup, then grinding the peel with raisins
for a textured base. Mix in the wet ingredients, sift and stir in the dry ones, fold in the nuts, and bake in a lined 5x9-inch pan for
about an hour.
What makes this recipe stand out is its no-fuss approach—no fancy equipment beyond a food chopper—and its versatility.
Swap raisins for dates or experiment with walnuts or pecans for a personal twist.
Whether you’re a novice baker or a seasoned pro, this Syracuse-area favorite delivers a moist, flavorful bread that’s sure to impress.
Orange Nut Bread
Ingredients required1 medium sized orange
1 cup raisin or dates
2 tablespoons melted shortening
1 teaspoon vanilla
1 egg, well beaten
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon soda
1 cup sugar
1/2 cup chopped nuts
Preheat oven 350 degrees
Instructions for Orange Nut Bread Recipe
Pour juice from Orange in standard 8 oz measuring cup; Add boiling water to fill cup. Remove most of white membrane from orange peel. Put peel through food chopper with raisins, using course blade, add diluted orange juice. Stir in shortening, vanilla and egg. Add flour sifted with salt, baking powder, soda and sugar. Mix well, stir in nuts. Bake in waxed paper lined pan 5 by 9 inches at 350° for about 1 hour.
